Mexican Street Corn White Chicken Chili
A creamy and comforting chili that combines tender chicken, sweet corn, and sour cream, inspired by the famous Mexican street corn. This flavorful dish is a perfect weeknight meal that brings warmth and joy to any table.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion chopped
- 1 jalapeno diced
- 4 cups Chicken Bone Broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 4 cloves garlic minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro chopped
Instructions
- Sauté Aromatics: In a large pot, heat a splash of oil over medium heat. Add the chopped onion and diced jalapeno, sautéing until they are softened—about 5 minutes.
- Add Garlic: Stir in the minced garlic and continue to cook for another minute until fragrant.
- Cook the Chicken: Place the boneless chicken breasts in the pot with the broth, bring it to a gentle boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes.
- Shred the Chicken: After the chicken is fully cooked, remove it from the pot and shred it once it's cooled slightly.
- Combine Ingredients: Return the shredded chicken to the pot and stir in the sour cream, shredded cheese, frozen corn, dried oregano, and chili powder. Mix well.
- Heat Through: Continue cooking for another 5-10 minutes until everything is heated through. Season with salt and pepper to taste.
- Garnish and Serve: Ladle the chili into bowls, and top with fresh cilantro and additional cheese, if desired.